Oat Topped Raspberry Muffins Recipes

RASPBERRY OATMEAL MUFFINS

Steps:

• Preheat the oven to 400F. Line a muffin tin with paper liners or spray with cooking spray.
• Combine oats, milk, and lemon juice in a small bowl. Let stand while preparing other ingredients.
• In a large mixing bowl, whisk together flour, baking powder, baking soda, and brown sugar.
• Add egg and oil to oat mixture. Mix well.
• Add oat mixture to dry ingredients and stir just until moistened. Gently fold in raspberries.
• Scoop batter into muffin tin, filling each cup 3/4 of the way full.
• Bake for 15 to 22 minutes or until top bounces back when lightly touched. Remove from oven and cool 10 minutes before transferring muffins to a cooling rack.

RASPBERRY OAT MUFFINS

Steps:

• Preheat oven to 400 degrees.
• In a skillet on stovetop, toast the oats until golden brown.
• Set aside.
• (Don't skip this step) Blend the wet ingredients in a bowl.
• Add the dry ingredients.
• Mixture will be lumpy.
• Fold in the oats and then the berries.
• Spoon into 12 greased muffin cups.
• Bake for 20 minutes and remove from pan immediately.

RASPBERRY MUFFINS

Steps:

• Combine flour and baking powder; set aside. In a large bowl, cream shortening and sugar. Add eggs; mix well. Combine milk and vanilla; add to creamed mixture alternately with flour mixture. Fold in the raspberries. Fill greased or paper-lined muffin cups two-thirds full. Sprinkle with sugar. Bake at 375° for 20-25 minutes or until center of muffin springs back when lightly touched.